| 摘要 |
PURPOSE: A making-method of fried fermented chaga mushrooms is provided to delay the oxidative rancidity of fried fermented chaga mushrooms from being rancid by the anti-oxidant activity of chaga mushrooms for being kept for longer time. CONSTITUTION: Dried chaga mushrooms are pulverized into 1μm-10μm. Fermented bean paste without salt is dried, pulverized into 1mm~3mm and mixed with purified water at a weight ratio of 1:1. The mixture is fermented at a temperature of 30°C-40°C for 2-5 days and filtered to gain fermented bean paste extracts. Chaga mushroom powder and the fermented bean paste extracts are mixed at a weight ratio of 5 : 1 -5 : 2 at a temperature of 32°C~40°C and fermented for 5-10 days. The fermented chaga mushroom is dried. The fermented chaga mushroom powder, phellinus linteus, spinach, grains and aspergillus oryzae are mixed with purified water. Honey or taffy is added to the mixture to make fried fermented chaga mushroom. |
